Vegan Noodles with Meatless Meatballs
This Vegan Noodles with Meatless Meatballs recipe is so good, you won't be able to stop eating. It's nutty, spicy, sweet and so irresistibly delicious...and it's pretty healthy too.
Ingredients
- 10 oz Lo Mein Noodles
- 1 tbsp Coconut Oil
- 2 large Carrots Peeled and Julienned
- 1 Red Bell Pepper Sliced
- 2 cups Broccoli Florets
- 4 cloves Garlic Minced
- 2 Spring Onions Sliced
- 6 oz Snow Peas
- ½ cup Sweet Corn
- 8 oz can Organic Water Chesnuts drained and rinsed
- 1 inch Ginger Minced
- 15 Vegan Meatballs
Topping
- 1 bunch Fresh Basil
Sauce
- 6 tbsp Low Sodium Soy Sauce or Tamari
- 3 tbsp Sweet and Sour Chili Sauce
- 2 tbsp Toasted Sesame Oil or extra peanut butter
- 3 tbsp Maple Syrup
- 3 tbsp Peanut Butter
Instructions
- Preheat the oven to 400F and bake the vegan meatballs on a baking sheet covered in baking paper until they are cooked through and golden on the outside.
- In a large pot, boil water and cook the noodles al dente. Drain, rinse and toss the noodles with sesame oil. Set aside for later.
- Next, heat a large pan or wok and add the sliced carrots, bell peppers and broccoli florets and let them cook at high heat for a few minutes, before turning the heat down to medium.
- Add coconut oil to the pan and let the vegetables cook for a few more minutes. Add the rest of the vegetables and stir to combine.
- Let the vegetables cook for a few more minutes, until the broccoli and carrots are tender to the bite.
- Next, add the soy sauce, chili sauce, maple syrup and peanut butter and mix well with all the vegetables. Let it cook for 1-2 minutes until the peanut butter is completely melted.
- Mix in the noodles and toss to combine. Finally add the vegan meatballs and top with fresh basil. Serve hot and enjoy.